I’m a stay at home mom of two very active boys. My boys are always hungry, and I feel like I’m always in the kitchen! I really love to cook at my own pace, experiment, and try new foods and new recipes. I DON’T love to get dinner on the table every day while my boys are at their grumpiest. Since becoming a mom, I’ve found grocery shopping, menu planning, and dinner preparation a challenge, and I know I’m not alone. I’ve recently started a Wildtree business to help myself and others menu plan and enjoy getting meals on the table again!
I checked the King Soopers ad to see what meats are on sale and then went to the Wildtree website to choose my meat dishes for the week. I usually try to cook enough of one recipe to feed my family for two dinners. I will double up these recipes as needed.
Here is my menu for this week:
2. Opa! Greek Turkey Burgers
(This is from a Wildtree freezer meal recipe. You can mix the first five ingredients in a freezer bag. Then thaw when you want to cook the burgers. Before cooking, add the egg, breadcrumbs, and Feta.)
- 2lbs ground chicken or turkey
- 2-3 teaspoons Wildtree Opa! Greek Seasoning Blend
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg
- 1/2 cup breadcrumbs
- 2 oz. Feta cheese
Mix all ingredients together. Remove air and freeze. Add breadcrumbs & egg & form 8-10 thin patties, place feta on 4-5 patties and top with remaining patties, press together along edges to seal cheese in the middle. Preheat well-oiled grill or skillet to med/high heat. Grill patties for roughly 4 min on each side or until patties are 165° internal temp. Serve with Salad or side dish of your choice.
Makes 3 servings.
1 cup water
2 teaspoons Wildtree Chicken Bouillon Soup Base
2 teaspoons Wildtree Garlic Galore Seasoning Blend
½ cup rice
1/4 cup red bell pepper, finely diced
1/3 cup grated Parmesan cheese
½ pound shrimp, peeled and deveined
1 teaspoon Wildtree Natural Grapeseed Oil
2 teaspoons Wildtree Scampi Blend
6 (6 inch) flour tortillas
1 ½ cups shredded lettuce lemon wedges for serving
In a saucepan bring water to a boil, add the Chicken Bouillon, Garlic Galore, and rice. Lower heat to a simmer, cover and cook about 15 minutes or until rice in tender. Remove from heat. Fold in bell pepper, and Parmesan. Meanwhile toss shrimp with Grapeseed Oil and Scampi Blend. Heat a non stick skillet over medium to high heat. Add shrimp and sauté until cooked through, about 3-4 minutes. To assemble tacos, layer rice with shrimp and shredded lettuce on each tortilla. Squeeze fresh lemon juice over each taco.
I’m linking up with other menu planning blogs:
Menu Plan Monday on the blog I’m an Organizing Junkie.
To try the Wildtree products needed for these recipes, please contact me through my website.